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Lamb kebabs with kisir
Lamb kebabs with kisir
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Prep Time:
335 minutes
Cook Time:
5 minutes
Total Time:
340 minutes
Easy-to-make Mediterranean lamb kebabs, perfect for relaxed entertaining or a leisurely lunch.
Ingredients:
  • 1 1/2 tsp fennel seeds, ground
  • 3.75 gm sweet paprika
  • 3/4 tsp ground turmeric
  • 3/4 tsp garam masala
  • 3/4 tsp ground cardamom
  • 1.88 gm ground cinnamon
  • 20.00 ml grated fresh ginger
  • 2 garlic cloves, chopped
  • Juice of 1 lemon
  • 120.00ml olive oil
  • 1/2 bunch coriander, roughly chopped
  • 4 lamb backstraps, cut into 2cm pieces
  • 280g yoghurt
  • 40.00 ml harissa (see note)
  • Flatbread, to serve (see note)
  • Micro coriander, to serve
  • 250g burghul (cracked wheat) (see note)
  • 1 small red onion, finely chopped
  • 60ml lemon juice
  • 2 tomatoes, seeds removed, finely chopped
  • 1 Lebanese cucumber, peeled, finely chopped
  • 1 tsp sumac (see note)
  • 1 bunch flat-leaf parsley, leaves finely chopped
  • 1 bunch mint, leaves finely chopped
Instructions:
  • In a small food processor, combine dry spices, ginger, garlic, lemon juice, oil, and half of the coriander. Blend until a smooth paste forms. Season the mixture, then generously coat the lamb with the marinade. Refrigerate the lamb, covered, for 4 hours or preferably overnight.
  • For the kisir, soak the burghul in a bowl with enough cold water to cover until absorbed, about 30 minutes at room temperature. In a separate bowl, combine the onion with lemon juice and let it soak for 30 minutes. Drain the burghul in a fine sieve, pressing down to remove excess water. Transfer the burghul to a serving bowl, add the onion mixture and remaining ingredients. Season to taste, stir well to combine, and set aside.
  • Submerge 8 wooden skewers in cold water to prevent burning. Preheat a chargrill pan or barbecue to medium-high heat and allow lamb to come to room temperature for even cooking.
  • Skewer the lamb (or use clean twigs) and cook for 4-5 minutes for medium-rare or until done to your preference. Rest covered with foil for 5 minutes before serving.
  • In a serving bowl, gently swirl the harissa into the yogurt. Serve the lamb skewers alongside flatbreads, kisir, harissa yogurt, and micro coriander.

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